I sell jars of salt-brine pickles. Bulk fermentation typically happens August to October. By February, they've softened up considerably.
Is it possible to buy myself a couple extra months by brining and chilling (3C) the cukes immediately after harvest in September, then moving them to ferment temp (18C) weeks or months later to be sold from January onward?
I'm vaguely aware that lower ferment temps favour different organisms. Would this affect the quality of the pickles?
Is there a different way to extend the production cycle of fermented veggies?